Simple Pancakes


I make pancakes almost every single Sunday morning. Sundays are the only day that we have time for a leisurely breakfast and after a week of grab and go breakfasts it is necessary for me to have pancakes at least once… and so a tradition began. I used to ask Nathan what he wanted for Sunday brunch but after a while he would just look at me and say “I know you want pancakes so why don’t we just have that?”

Early on in our marriage I tried experimenting with pancake variations…pumpkin, gingerbread, sour cream, etc. but I quickly realized that Nathan is a purist when it comes to his pancakes. He prefers plain and simple pancakes adorned with nothing but a bit of butter and maple syrup. I however cook my personal pancakes with banana slices and top them with yogurt, granola, jam, and sometimes even peanut butter. After I realized that Nathan was a pancake simpleton I devoted myself to discovering the recipe for the best purist’s pancake recipe. After about 2 years of experimentation I finally have a recipe that I have tweaked to perfection.

It’s nothing fancy…just a light, fluffy, and tender pancake that makes all other pancake recipes irrelevant and they always comes out just right and for those of us who aren’t boring It is the perfect canvas for whatever toppings or fillings you prefer. A bonus is that we always have the ingredients on hand and the pancakes are super quick and easy to whip up. Try this recipe and I think you’ll start your own Sunday morning tradition!

Pancakes-033 Katryn’s Wine Pairing: Graham Beck Brut Sparkling Wine
Rating: 9.0 out of 10.0

This is a South African sparkling wine and is a mix of 55% Chardonnay and 45% Pinot Noir. I am going to keep this one in mind for New Year’s eve because it was amazing and beat most champagnes I’ve tried. It was the perfect balance of dry, slightly sweet, and bubbly and it was perfect with the pancakes. The wine added a light and dry effervescence to the sweet and doughy pancakes. This is what I call a good Sunday morning!

Pancakes-032 Nathan’s Beer Pairing: Founders Breakfast Stout
Rating: 8.9 out of 10.0

This stout was fantastic! It was the perfect balance of chocolate, coffee, and malt flavors which are all prominent but somehow stop from overwhelming each other. The aroma of rich chocolate and malt start you off and when you take a drink the bitter coffee and chocolate flavors balance the malt really well. I’m glad that Founders named this beer ‘breakfast stout’ because I can’t imagine anything that it would be better with than a good breakfast. The bitter flavors of the chocolate and coffee especially helped to cut through the butter, syrup, and batter from the pancakes and washed everything down perfectly. The only problem was that I wanted a few more to drink and it was only 10AM on a Sunday morning…


Purist’s Perfect Pancake Recipe

Adapted from the recipes here and here


2 Tbs. White vinegar
a little less than 1 cup milk
1 cup all-purpose flour, (spooned and leveled)
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons unsalted butter, melted, or vegetable oil
1 large egg
1 tablespoon vegetable oil or butter for greasing the pan

Assorted toppings, such as butter, maple syrup, jams, preserves, banana, granola, or peanut butter.


1. Preheat oven to 200 degrees; put a plate in the oven to put the cooked pancakes on when they’re done.
2. Pour the 2 Tbs. of vinegar into a measuring cup and and then fill to the one cup mark with milk; set aside. In a medium bowl, whisk together flour, sugar, baking powder, and salt; set aside.
3. In a small bowl whisk your egg and then add the melted butter; pour in the milk and vinegar and continue to whisk. When adding the wet ingredients to dry mixture; whisk until just moistened. (Do not over mix! This is the key to a light and fluffy pancake!)
3. Heat a large skillet (we use a non-stick pan) over medium heat and oil the pan with enough butter or oil to thinly cover the bottom.
4. For each pancake, pour 1/4 cup of batter onto skillet, using the back of a spoon to spread the batter into a round (or your desired pancake shape.)
5. Cook until surface of pancakes have some bubbles and a few have burst, about 1 minute. Flip carefully with a spatula, and cook until browned on the underside, 1 minute more. Transfer to your plate in the oven to keep warm. Continue with remaining batter. You’ll have 8-9 pancakes. Serve warm, with whatever toppings you like!


7 Responses to Simple Pancakes

  1. Alex says:

    The last ingredient in the list – 1 tablespoon vegetable oil – isn’t used in the recipe. Is that maybe just an option for greasing the pan…?

    • Katryn says:

      Yes! Vegetable oil is an option for greasing the pan. I’ve edited the recipe to clarify that…thanks for the comment!

      • Alex says:

        That’s what I figured but just wanted to make sure before I started the prep work. Gonna make these now! The first recipe of yours that I’ve made but I know it won’t be the last! Thanks for all the amazing looking stuff!

  2. Christina says:

    Wow! I’ve tried about 30 different pancake recipes, but this was one of the best I’ve made to date. The pancakes were light and fluffy like clouds. The key is not over mixing the batter. I also let it rest for about 10 minutes before I made the pancakes. Thank you for the great recipe!

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